Food preservation: Tips for freezing bananas and peppers

Proper freezing techniques for fruits and vegetables can preserve flavor, texture, and reduce food waste.

For bananas, pastry chef Jessica Ellington recommends waiting until the fruit is fully ripe—indicated by brown spots on the peel—before freezing. Freezing unripe bananas can result in gummy or dry textures in recipes. Additionally, it is crucial to remove as much air as possible from containers to prevent ice crystals from forming, which can lead to watery and mushy results upon thawing.

When freezing roasted peppers, it is advised to peel them after steaming to help the skin separate, then drain them thoroughly without rinsing to maintain flavor. To optimize freezer space and prevent the peppers from sticking together, they should be portioned into small, thin, flat packages rather than one large bag. Ensuring the peppers are completely cooled before sealing helps prevent condensation and ice crystal formation.